KR102764962B1 - Solid Block Soup for Fermented Soybean Stew - Google Patents

Abstract

The present invention relates to a soup base block for cheonggukjang stew, and is characterized in that 0.1 to 1 part by weight of an off-flavor remover is mixed with 100 parts by weight of a cheonggukjang block and then freeze-dried, wherein the cheonggukjang block is any one selected from the group consisting of a kimchi-flavored block, a vegetable-flavored block, a stew-flavored block, and a radish-fermented radish-flavored block. The soup base block not only allows long-term preservation but also has the advantage of being able to produce cheonggukjang stew with various flavors, and has the advantage of being easy to consume by removing the off-flavor of cheonggukjang.

Description

{Solid Block Soup for Fermented Soybean Stew}

The present invention relates to a soup block for cheonggukjang stew, and more specifically, to a soup block for cheonggukjang stew which not only enables long-term preservation, but also enables the production of cheonggukjang stew with various flavors, and removes the off-flavor of cheonggukjang, making it easy to consume.

The traditional method of making Cheonggukjang, a traditional fermented food of our country, involves boiling soybeans from fall to the following spring, placing straw on a steamer before they cool, placing the hot soybeans on top, and covering the lower part with a blanket to ferment. Then, Bacillus subtilis attached to the soybeans and straw multiply, producing a sticky substance and Cheonggukjang with a unique smell and savory taste. However, Cheonggukjang has difficulties such as a unique smell during fermentation and a cumbersome manufacturing method, so Cheonggukjang, which boasts a traditional taste, is gradually disappearing from our tables.

Cheonggukjang is said to have anti-oxidant, thrombolytic, antibiotic secretion, blood sugar and serum lipid reduction, cancer cell inhibition, DNA damage recovery, obesity, cancer, thrombosis, diabetes, high blood pressure, etc. and is used as a health food in the form of powder, pills, and capsules. The viscous substance secreted from Cheonggukjang is γ-PGA (γ-polyglutamic acid), a glutamic acid polymer, and levan, a fructose polymer. γ-PGA has 3,000 times more absorbability and is used in foods, cosmetics, and medicine. Many of its effects are due to peptides. In addition, soybeans used to make Cheonggukjang contain trypsin inhibitors, isoflavones, phytic acid, saponins, lignin, vitamin E, and unsaturated fatty acids, which are known to have antimutagenic and anticancer effects. Among them, levan is a fructose chain that is bonded to glucose at the end of a β-2,6 bond, and improves anemia by promoting diet, the production of useful intestinal lactic acid bacteria, and increasing iron and calcium absorption. Peptides have numerous physiological activities and functions, and are produced as intermediate products by Cheonggukjang bacteria hydrolyzing soybean protein.

Cheonggukjang like this is not only prone to spoilage during storage, but also has a unique smell that makes it difficult to store and difficult to cook. Accordingly, development of Cheonggukjang that can improve storage, make cooking easier, and enhance palatability and health functionality is underway.

Korean Patent Publication No. 10-1996384 (July 4, 2019) discloses a method for manufacturing functional Cheonggukjang blocks.

The above method for manufacturing functional Cheonggukjang blocks has the advantage of being able to be preserved for a long period of time, but has the disadvantage of not being able to manufacture Cheonggukjang stews with various flavors.

KR 10-1996384 B1 2019.07.04.

The purpose of the present invention is to provide a block soup base for cheonggukjang stew, which can be preserved for a long period of time and can be used to produce cheonggukjang stew with various flavors.

Another object of the present invention is to provide a block soup for cheonggukjang stew, which removes the off-flavor of cheonggukjang and makes it easy to consume.

To achieve the above purpose, the present invention provides the following means.

The present invention provides a kimchi-flavored block soup for fermented soybean paste stew, which comprises mixing 0.1 to 1 part by weight of an odor removing agent with 100 parts by weight of a kimchi block and then freeze-drying the mixture, wherein the kimchi-flavored block is any one selected from the group consisting of a kimchi-flavored block, a vegetable-flavored block, a stew-flavored block, and a radish-fermented radish-flavored block.

The above kimchi flavor block comprises 50 wt% of chopped cabbage kimchi, 30 wt% of tofu, 5 wt% of onion, 5 wt% of green onion, 5 wt% of red pepper, and 5 wt% of red pepper powder, the above vegetable flavor block comprises 35 wt% of zucchini, 35 wt% of tofu, 11 wt% of shiitake mushrooms, 6 wt% of onion, 6 wt% of green onion, 6 wt% of red pepper, and 1 wt% of red pepper powder, the above stew flavor block comprises 10 wt% of beef brisket, 27 wt% of zucchini, 27 wt% of tofu, 10 wt% of shiitake mushrooms, 5 wt% of onion, 5 wt% of green onion, 5 wt% of red pepper, 1 wt% of red pepper powder, and 10 wt% of bone broth powder, the above radish green radish flavor block comprises 70 wt% of seasoned radish, 7 wt% of green onion, 7 wt% of red pepper, 2 wt% of red pepper powder, and Contains 14% by weight of anchovy broth powder.

The above bone broth powder is prepared by adding 20 to 30 parts by weight of beef bones, 1 to 5 parts by weight of apples, 1 to 5 parts by weight of chlorella, 1 to 5 parts by weight of salt, and 1 to 5 parts by weight of mugwort to 100 parts by weight of purified water, heating at 120 to 130°C for 6 to 7 hours, filtering, freeze-drying, and powdering before use. The above-mentioned stir-fried radish is prepared by adding 1 to 5 parts by weight of soybean paste, 5 to 10 parts by weight of sesame oil, and 1 to 3 parts by weight of garlic to 100 parts by weight of radish, seasoning, and then drying. The above-mentioned anchovy broth powder is prepared by adding 10 to 20 parts by weight of anchovies and 1 to 5 parts by weight of kelp to 100 parts by weight of oxygenated water, heating at 100 to 110°C for 1 to 2 hours, filtering, freeze-drying, and powdering before use. The above-mentioned oxygenated water is prepared by: a step of activating purified water (S 1); and a step of injecting oxygen into the purified water that has undergone the above-mentioned activation treatment (S 2); The activated ceramic ball is manufactured by adding 10 parts by weight of water to 100 parts by weight of the mixture, firing the mixture at 1,300°C for 10 hours, adding 5 parts by weight of PVA to 100 parts by weight of the powdered ceramic powder, molding the mixture into a ceramic ball shape using a ventilator, and firing the mixture at 1,350°C for 5 hours. The mixture contains 40 wt% of silicon oxide (SiO ₂ ), 19.5 wt% of alumina (Al ₂ O ₃ ), 13.5 wt% of zirconia (ZrO ₂ ), 5.5 wt% of titania (TiO ₂ ), 4.5 wt% of iron (Fe ₂ O ₃ ), 4.0 wt% of manganese oxide (MnO ₂ ), 3.5 wt% of copper oxide (CuO), and lithium oxide (LiO ₂ ). ) contains 4.5 wt% of iron and 5.0 wt% of barium carbonate (BaCO ₃ ).

The above-mentioned deodorizing agent comprises 30 wt% of stevia fermentation solution, 30 wt% of blackberry fermentation solution, 30 wt% of aronia fermentation solution, 4 wt% of allulose, 4 wt% of tangerine peel extract, 1 wt% of aronia vinegar, and 1 wt% of water-soluble propolis, wherein the stevia fermentation solution is prepared by: adding 70 wt% of purified water to 100 parts by weight of stevia leaves, heating at 110°C for 20 minutes, and then filtering to obtain a stevia leaf extract; and adding 5 wt% of bokbunja spores to 100 parts by weight of the stevia leaf extract, fermenting at 25°C for 10 hours, and then filtering; The bokbunja spores are prepared by: adding 100 ml of sterilized water to 100 g of bokbunja, crushing the bokbunja in a crusher, extracting the juice, and then filtering to prepare a bokbunja extract. A step of preparing a medium by mixing corn flour and galactose in a weight ratio of 1:1; And a step of adding 50 parts by weight of the bokbunja extract to 100 parts by weight of the medium and fermenting at 27°C for 10 days; The blackberry fermentation liquid is prepared by adding 6 parts by weight of yeast to 100 parts by weight of blackberry juice and fermenting at 26°C for 20 hours, The aronia fermentation liquid is prepared by mixing 60% by weight of aronia and 40% by weight of isomaltooligosaccharide and fermenting at 26°C for 10 days, The tangerine peel extract is prepared by adding 800 parts by weight of 90% (v/v) ethanol to 100 parts by weight of tangerine peel, leaving it at 24°C for 10 hours, and then filtering, The aronia vinegar is prepared by adding 50 parts by weight of aronia to 100 parts by weight of purified water, heating it at 110°C for 30 minutes, and then filtering to obtain an aronia extract. A step of adding 5 parts by weight of a liquefying enzyme to 100 parts by weight of the above-mentioned aronia extract and liquefying it at 70°C for 40 minutes; A step of adding 5 parts by weight of a saccharifying enzyme to 100 parts by weight of the above-mentioned aronia extract and saccharifying it at 70°C for 40 minutes; A step of adding 5 parts by weight of yeast to 100 parts by weight of the above-mentioned saccharified aronia extract and performing alcohol fermentation at 29°C for 5 days to obtain an alcohol fermentation solution; A step of adding 6 parts by weight of acetic acid bacteria to 100 parts by weight of the above-mentioned alcohol fermentation solution and performing acetic acid fermentation at 29°C for 7 days to produce an acetic acid fermentation solution. And a step of maturing the acetic acid fermentation solution at 15°C for 7 days; The water-soluble propolis is used, including a step of extracting by adding 900 parts by weight of 90% (v/v) ethanol and 10 parts by weight of porous chitosan to 100 parts by weight of propolis lumps and stirring at 30°C for 4 hours; a step of concentrating the propolis extract to remove ethanol; and a step of mixing 10 parts by weight of turmeric with 100 parts by weight of the propolis concentrate and stirring at 30°C for 4 hours. The porous chitosan is manufactured by adding 5 parts by weight of calcined oyster shells to 100 parts by weight of a chitosan solution, stirring at 60°C for 10 hours, and then freeze-drying. The chitosan solution is manufactured by dissolving 10 parts by weight of chitosan powder in 100 parts by weight of a 5% aqueous acetic acid solution. The calcined oyster shells are manufactured by washing oyster shells, drying them with hot air at 90°C for 100 minutes, crushing them, and calcining the obtained powder at 1,200°C for 1 hour.

The block soup for fermented soybean paste stew according to the present invention has the advantage of not only being able to be preserved for a long period of time, but also being able to produce fermented soybean paste stew of various flavors.

In addition, the block soup for cheonggukjang stew of the present invention has the advantage of being easy to consume by removing the off-flavor of cheonggukjang.

Hereinafter, the present invention will be described in detail as follows.

First, the block soup for fermented soybean paste stew according to the present invention is described.

The block soup for the fermented soybean paste stew of the present invention is

After mixing 0.1 to 1 part by weight of a deodorizing agent with 100 parts by weight of a block of gunk, freeze-dry.

The block soup for fermented soybean paste stew according to the present invention has the advantages of being easy to use during cooking by being freeze-dried, always maintaining a consistent taste, and being able to be stored for a long period of time.

The above-mentioned seasoning block may be any one selected from the group consisting of a kimchi-flavored block, a vegetable-flavored block, a stew-flavored block, and a radish-seasoned radish-flavored block.

The present invention has an advantage in that a desired flavor can be consumed among kimchi-flavored soybean paste stew, vegetable-flavored soybean paste stew, stew-flavored soybean paste stew, and radish-flavored soybean paste stew by using any one of the garnish block soups selected from the group consisting of a kimchi-flavored block, a vegetable-flavored block, a stew-flavored block, and a radish-flavored soybean paste stew block.

The above kimchi flavor block contains 50 wt% of chopped cabbage kimchi, 30 wt% of tofu, 5 wt% of onion, 5 wt% of green onion, 5 wt% of red pepper, and 5 wt% of red pepper powder.

The above vegetable flavor block contains 35 wt% zucchini, 35 wt% tofu, 11 wt% shiitake mushrooms, 6 wt% onion, 6 wt% green onion, 6 wt% red pepper, and 1 wt% red pepper powder.

The above-mentioned stew-flavored block contains 10 wt% of beef brisket, 27 wt% of zucchini, 27 wt% of tofu, 10 wt% of shiitake mushrooms, 5 wt% of onion, 5 wt% of green onion, 5 wt% of red pepper, 1 wt% of red pepper powder, and 10 wt% of beef bone broth powder.

The above broth powder is prepared by adding 20 to 30 parts by weight of beef bones, 1 to 5 parts by weight of apples, 1 to 5 parts by weight of chlorella, 1 to 5 parts by weight of salt, and 1 to 5 parts by weight of mugwort to 100 parts by weight of purified water, heating at 120 to 130°C for 6 to 7 hours, filtering, freeze-drying, and powdering before use.

The above-mentioned dried radish flavor block contains 70% by weight of seasoned dried radish, 7% by weight of green onion, 7% by weight of red pepper, 2% by weight of red pepper powder, and 14% by weight of anchovy broth powder.

It is preferable to use the above-mentioned stir-fried shiitake mushrooms by adding 1 to 5 parts by weight of soybean paste, 5 to 10 parts by weight of sesame oil, and 1 to 3 parts by weight of garlic to 100 parts by weight of shiitake mushrooms, and then drying them.

The above anchovy broth powder is prepared by adding 10 to 20 parts by weight of anchovy and 1 to 5 parts by weight of kelp to 100 parts by weight of oxygenated water, heating at 100 to 110°C for 1 to 2 hours, filtering, freeze-drying, and powdering before use.

The above oxygen number is,

Step of activating purified water (S 1); and

Step (S 2) of injecting oxygen into the purified water that has undergone the above-mentioned activation process;

It is manufactured including:

The above activation treatment passes purified water through a tank equipped with ceramic balls.

The above ceramic balls are manufactured by adding 10 parts by weight of water to 100 parts by weight of a mixture, firing at 1,300°C for 10 hours, adding 5 parts by weight of PVA to 100 parts by weight of powdered ceramic powder, molding the mixture into a ceramic ball shape using a blower, and firing the mixture at 1,350°C for 5 hours.

The mixture contains 40 wt% of silicon oxide (SiO ₂ ), 19.5 wt% of alumina (Al ₂ O ₃ ), 13.5 wt% of zirconia (ZrO ₂ ), 5.5 wt% of titania (TiO ₂ ), 4.5 wt% of iron (Fe ₂ O ₃ ), 4.0 wt% of manganese oxide (MnO ₂ ), 3.5 wt% of copper oxide (CuO), 4.5 wt% of lithium oxide (LiO ₂ ), and 5.0 wt% of barium carbonate (BaCO ₃ ).

It is preferable to include 0.1 to 1 part by weight of an off-flavor remover per 100 parts by weight of the above-mentioned dried soybean block. If it is included in an amount less than 0.1 part by weight, there is a problem that the off-flavor removal effect characteristic of cheonggukjang is insufficient, and if it is included in an amount exceeding 1 part by weight, there is a problem that the kimchi flavor, vegetable flavor, stew flavor, and radish greens flavor cannot be felt.

The above deodorizing agent is,

It contains 30 wt% of stevia fermentation solution, 30 wt% of blackberry fermentation solution, 30 wt% of aronia fermentation solution, 4 wt% of allulose, 4 wt% of tangerine peel extract, 1 wt% of aronia vinegar, and 1 wt% of water-soluble propolis.

The method for producing the above stevia fermentation liquid is as follows:

A step of adding 70 parts by weight of purified water to 100 parts by weight of stevia leaves, heating at 110°C for 20 minutes, and then filtering to obtain a stevia leaf extract; and

A step of adding 5 parts by weight of Bokbunja starter to 100 parts by weight of the above stevia leaf extract, fermenting at 25°C for 10 hours, and then filtering;

Includes.

The method for producing the above Bokbunja starter is as follows:

A step for producing a bokbunja extract by adding 100 ml of sterilized water to 100 g of bokbunja, crushing it in a crusher, juicing it, and then filtering it;

A step of preparing a medium by mixing corn flour and galactose in a weight ratio of 1:1; and

A step of adding 50 parts by weight of the above Bokbunja extract to 100 parts by weight of the above medium and fermenting at 27°C for 10 days;

Includes.

The above blackberry fermented liquid is manufactured by adding 6 parts by weight of yeast to 100 parts by weight of blackberry juice and fermenting at 26°C for 20 hours.

The above aronia fermented solution is manufactured by mixing 60 wt% of aronia and 40 wt% of isomaltooligosaccharide and fermenting at 26°C for 10 days.

The above dermis extract is prepared by adding 800 parts by weight of 90% (v/v) ethanol to 100 parts by weight of dermis, leaving it at 24°C for 10 hours, and then filtering.

The above method for manufacturing Aronia vinegar is as follows:

A step of adding 50 parts by weight of aronia to 100 parts by weight of purified water, heating at 110°C for 30 minutes, and then filtering to obtain an aronia extract;

A step of adding 5 parts by weight of liquefying enzyme to 100 parts by weight of the above Aronia extract and liquefying at 70°C for 40 minutes;

A step of adding 5 parts by weight of saccharification enzyme to 100 parts by weight of the above liquefied aronia extract and saccharifying it at 70°C for 40 minutes;

A step of adding 5 parts by weight of yeast to 100 parts by weight of the above-mentioned saccharified aronia extract and performing alcoholic fermentation at 29°C for 5 days to obtain an alcoholic fermentation solution;

A step of producing an acetic acid fermentation solution by adding 6 parts by weight of acetic acid bacteria to 100 parts by weight of the alcohol fermentation solution and performing acetic acid fermentation at 29°C for 7 days; and

A step of maturing the above acetic acid fermentation solution at 15°C for 7 days;

Includes.

The above method for producing water-soluble propolis is as follows:

A step of adding 900 parts by weight of 90% (v/v) ethanol and 10 parts by weight of porous chitosan to 100 parts by weight of propolis blocks and stirring at 30°C for 4 hours to extract them;

A step of concentrating the propolis extract to remove ethanol; and

A step of mixing 10 parts by weight of turmeric with 100 parts by weight of the above propolis concentrate and stirring at 30°C for 4 hours;

Includes.

The above porous chitosan is manufactured by adding 5 parts by weight of calcined oyster shells to 100 parts by weight of a chitosan solution, stirring at 60°C for 10 hours, and then freeze-drying.

The above chitosan solution is prepared by dissolving 10 parts by weight of chitosan powder in 100 parts by weight of a 5% aqueous acetic acid solution.

The above-mentioned calcined oyster shells are manufactured by washing oyster shells, drying them with hot air at 90°C for 100 minutes, crushing them, and calcining the resulting powder at 1,200°C for 1 hour.

When making Cheonggukjang stew, it is preferable to include 70 to 110 parts by weight of the Cheonggukjang stew block soup of the present invention per 100 parts by weight of Cheonggukjang.

The block soup for fermented soybean paste stew according to the present invention has the advantage of not only being able to be preserved for a long period of time, but also being able to produce fermented soybean paste stew of various flavors.

In addition, the block soup for cheonggukjang stew of the present invention has the advantage of being easy to consume by removing the off-flavor of cheonggukjang.

Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are only intended to illustrate the present invention, and the scope of the present invention is not limited by these examples.

A kimchi-flavored seasoning block soup for Cheonggukjang stew was manufactured by mixing 1 part by weight of a deodorizing agent with 100 parts by weight of a kimchi-flavored seasoning block and then freeze-drying.

The above kimchi-flavored dried kimchi block was manufactured by mixing 50 wt% of chopped cabbage kimchi, 30 wt% of tofu, 5 wt% of onion, 5 wt% of green onion, 5 wt% of red pepper, and 5 wt% of red pepper powder.

The above-mentioned deodorizing agent was prepared by mixing 30 wt% of stevia fermentation liquid, 30 wt% of blackberry fermentation liquid, 30 wt% of aronia fermentation liquid, 4 wt% of allulose, 4 wt% of tangerine peel extract, 1 wt% of aronia vinegar, and 1 wt% of water-soluble propolis.

The above stevia fermentation solution was prepared by adding 70 parts by weight of purified water to 100 parts by weight of stevia leaves, heating at 110°C for 20 minutes, and then filtering to obtain a stevia leaf extract, and adding 5 parts by weight of Bokbunja seed fungus to 100 parts by weight of the above stevia leaf extract, fermenting at 25°C for 10 hours, and then filtering.

The above Bokbunja starter was prepared by adding 100 ml of sterilized water to 100 g of Bokbunja, crushing the Bokbunja in a crusher, extracting the juice, and filtering the mixture to prepare a Bokbunja extract, mixing corn powder and galactose in a weight ratio of 1:1 to prepare a medium, adding 50 parts by weight of the Bokbunja extract to 100 parts by weight of the medium, and fermenting at 27°C for 10 days.

The above blackberry fermented liquid was prepared by adding 6 parts by weight of yeast to 100 parts by weight of blackberry juice and fermenting at 26°C for 20 hours.

The above aronia fermented solution was prepared by mixing 60 wt% of aronia and 40 wt% of isomaltooligosaccharide and fermenting at 26°C for 10 days.

The above dermis extract was prepared by adding 800 parts by weight of 90% (v/v) ethanol to 100 parts by weight of dermis, leaving it at 24°C for 10 hours, and then filtering.

The above aronia vinegar was prepared by adding 50 parts by weight of aronia to 100 parts by weight of purified water, heating the mixture at 110°C for 30 minutes, and then filtering to obtain an aronia extract, adding 5 parts by weight of a liquefying enzyme to 100 parts by weight of the aronia extract, liquefying at 70°C for 40 minutes, adding 5 parts by weight of a saccharifying enzyme to 100 parts by weight of the liquefied aronia extract, saccharifying at 70°C for 40 minutes, adding 5 parts by weight of yeast to 100 parts by weight of the saccharified aronia extract, and subjecting the mixture to alcohol fermentation at 29°C for 5 days to obtain an alcoholic fermentation solution, adding 6 parts by weight of acetic acid bacteria to 100 parts by weight of the alcoholic fermentation solution, subjecting the mixture to acetic acid fermentation at 29°C for 7 days to prepare an acetic acid fermentation solution, and maturing the acetic acid fermentation solution at 15°C for 7 days.

The above water-soluble propolis was prepared by adding 900 parts by weight of 90% (v/v) ethanol and 10 parts by weight of porous chitosan to 100 parts by weight of propolis block, stirring at 30°C for 4 hours, extracting the propolis extract to remove ethanol, mixing 10 parts by weight of turmeric with 100 parts by weight of the propolis concentrate, and stirring at 30°C for 4 hours.

The above porous chitosan was manufactured by adding 5 parts by weight of calcined oyster shells to 100 parts by weight of a chitosan solution, stirring at 60°C for 10 hours, and then freeze-drying.

The above chitosan solution was prepared by dissolving 10 parts by weight of chitosan powder in 100 parts by weight of a 5% acetic acid aqueous solution.

The above-mentioned calcined oyster shells were manufactured by washing oyster shells, drying them with hot air at 90°C for 100 minutes, crushing them, and calcining the resulting powder at 1,200°C for 1 hour.

A kimchi-flavored garnish block soup for Cheonggukjang stew was manufactured in the same manner as in Example 1, except that vegetable-flavored garnish blocks were used instead of kimchi-flavored garnish blocks.

The above vegetable-flavored dried garnish block was manufactured by mixing 35 wt% zucchini, 35 wt% tofu, 11 wt% shiitake mushrooms, 6 wt% onion, 6 wt% green onion, 6 wt% red pepper, and 1 wt% red pepper powder.

A cheonggukjang stew seasoning block soup was manufactured in the same manner as in Example 1, except that a stew seasoning block was used instead of a kimchi seasoning block.

The above-mentioned stew-flavored block was manufactured by mixing 10 wt% of beef brisket, 27 wt% of zucchini, 27 wt% of tofu, 10 wt% of shiitake mushrooms, 5 wt% of onion, 5 wt% of green onion, 5 wt% of red pepper, 1 wt% of red pepper powder, and 10 wt% of beef bone broth powder.

The above bone broth powder was prepared by adding 30 parts by weight of beef bones, 5 parts by weight of apples, 1 part by weight of chlorella, 1 part by weight of salt, and 5 parts by weight of mugwort to 100 parts by weight of purified water, heating at 130°C for 6 hours, filtering, freeze-drying, and powdering.

A kimchi-flavored garnish block soup for Cheonggukjang stew was manufactured in the same manner as in Example 1, except that a radish-flavored garnish block was used instead of a kimchi-flavored garnish block.

The above-mentioned dried radish flavor block was manufactured by mixing 70% of seasoned dried radish, 7% of green onion, 7% of red pepper, 2% of red pepper powder, and 14% of anchovy broth powder.

The above stir-fried shiitake mushrooms were made by adding 5 parts by weight of soybean paste, 10 parts by weight of sesame oil, and 3 parts by weight of garlic to 100 parts by weight of shiitake mushrooms, seasoning them, and then drying them.

The above anchovy broth powder was prepared by adding 20 parts by weight of anchovy and 5 parts by weight of kelp to 100 parts by weight of oxygenated water, heating at 110°C for 1 hour, filtering, freeze-drying, and powdering.

The above oxygen water was manufactured by activating purified water and injecting oxygen into the activated purified water. The activation treatment was performed by passing the purified water through a tank equipped with ceramic balls.

The above ceramic balls were manufactured by adding 10 parts by weight of water to 100 parts by weight of a mixture, firing at 1,300°C for 10 hours, adding 5 parts by weight of PVA to 100 parts by weight of powdered ceramic powder, molding the mixture into a ceramic ball shape using a blower, and firing the mixture at 1,350°C for 5 hours.

The mixture contained 40 wt% silicon oxide (SiO ₂ ), 19.5 wt% alumina (Al ₂ O ₃ ), 13.5 wt% zirconia (ZrO ₂ ), 5.5 wt% titania (TiO ₂ ), 4.5 wt% ferric oxide (Fe ₂ O ₃ ), 4.0 wt% manganese oxide (MnO ₂ ), 3.5 wt% copper oxide (CuO), 4.5 wt% lithium oxide (LiO ₂ ), and 5.0 wt% barium carbonate (BaCO ₃ ).

[Manufacturing Example 1]

After washing the soybeans, they were soaked in oxygenated water at 20°C for 16 hours. The water was removed from the soaked soybeans, and the soaked soybeans were boiled at 100°C for 30 minutes. 8 parts by weight of Bacillus subtilis strain was inoculated onto 100 parts by weight of the boiled soybeans. The soybeans inoculated with the Bacillus subtilis strain were fermented at 40°C and a relative humidity of 70% for 30 hours to produce cheonggukjang.

100 parts by weight of the above Cheonggukjang was mixed with 100 parts by weight of kimchi-flavored Cheonggukjang stew block soup.

[Manufacturing Example 2]

Except that 86 parts by weight of the vegetable-flavored Cheonggukjang stew seasoning block soup manufactured in Example 2 was mixed instead of the kimchi-flavored Cheonggukjang stew seasoning block soup in Manufacturing Example 1, the rest was the same.

[Manufacturing Example 3]

Except that 106 parts by weight of the soup block for stew-flavored Cheonggukjang stew prepared in Example 3 was mixed instead of the soup block for kimchi-flavored Cheonggukjang stew prepared in Manufacturing Example 1, the rest was the same.

[Manufacturing Example 4]

Except that 71 parts by weight of the radish-fermented soybean paste stew seasoned block soup prepared in Example 4 was mixed instead of the kimchi-flavored soybean paste stew seasoned block soup in Manufacturing Example 1, the rest was the same.

[Comparative Example 1]

In order to culture the Seven-Hwang Mushroom in liquid, a lacquer extract was first prepared. To prepare the lacquer extract, 1 kg of lacquer tree powder was prepared by crushing the lacquer tree, adding 10 liters of purified water, extracting with hot water at 95℃ for 10 hours, and then filtering to obtain a lacquer tree extract. Thereafter, 3 liters of the lacquer tree extract and 7 liters of PDB medium were mixed and sterilized to prepare a culture solution. 15 g of Seven-Hwang Mushroom mycelia were inoculated into the culture solution prepared in this manner, and cultured in a sterile room at 30℃ for 20 days, and then the cultured Seven-Hwang Mushroom mycelia were obtained.

15 g of shiitake mushroom mycelia were inoculated into 10 ℓ of PDB medium and cultured in a sterile room at 30°C for 20 days, after which the cultured shiitake mushroom mycelia were obtained.

After washing 1 kg of soybeans, boil them in water over high heat, then reduce heat to low and boil for about 3 hours to prepare boiled soybeans. After that, place a cotton cloth on well-dried rice straw, place the boiled soybeans on top, and inoculate them with 1 g each of the mycelia of the seven-hwang mushroom and the mycelia of the shiitake mushroom. Ferment them at 35℃ and 60% relative humidity for 5 days to make cheonggukjang.

After slicing Jerusalem artichokes into pieces of about 1 cm in thickness, 80 parts by weight of sugar and 0.5 parts by weight of Bifidobacterium bifidum were added to 100 parts by weight of Jerusalem artichokes, and fermented at 30°C for 15 days. The fermented product was filtered to obtain a Jerusalem artichoke fermented solution.

Purified water and non-glutinous rice flour were mixed in a weight ratio of 5:1 and heated to produce rice paste. Radish and the white part of green onion were cut into appropriate sizes and ground in a grinder to produce radish juice and green onion juice, respectively. Both the liquid component and the ground substance were used for the radish juice and green onion juice. Afterwards, rice paste, radish juice, and green onion juice were mixed in a weight ratio of 10:3:2 and boiled for 3 minutes to produce mixed rice paste.

The above Cheonggukjang was mashed to make Cheonggukjang paste, and the Cheonggukjang paste, fermented Jerusalem artichoke liquid, and mixed rice starch were mixed in a weight ratio of 100:5:10, shaped into a predetermined shape, and then freeze-dried to make Cheonggukjang blocks.

[Experimental Example 1]

The kimchi-flavored Cheonggukjang stew topping block soup including the Cheonggukjang manufactured in Manufacturing Example 1, the vegetable-flavored Cheonggukjang stew topping block soup including the Cheonggukjang manufactured in Manufacturing Example 2, the stew-flavored Cheonggukjang stew topping block soup including the Cheonggukjang manufactured in Manufacturing Example 3, the radish-pickled radish-flavored Cheonggukjang stew topping block soup including the Cheonggukjang manufactured in Manufacturing Example 4, and the Cheonggukjang blocks manufactured in Comparative Example 1 were boiled to manufacture Cheonggukjang stew, and the tastes were tested by 50 panelists aged 30 to 60, and a sensory test was performed on a scale of 1 to 5. In addition, the flavor was evaluated after 3 weeks of refrigerated storage, and the results are shown in Table 1.

division taste incense Degree of odor removal Overall symbol 3 weeks later
Maintaining flavor Manufacturing example 1 4.9 4.7 4.5 4.4 4.2 Manufacturing example 2 4.8 4.6 4.5 4.3 4.1 Manufacturing example 3 4.9 4.7 4.5 4.4 4.3 Manufacturing example 4 4.9 4.7 4.5 4.4 4.3 Comparative Example 1 4.7 4.5 3.9 4.2 3.8

According to Table 1, the block soup for cheonggukjang stew, including the cheonggukjang of Manufacturing Examples 1 to 4, has a superior degree of removing off-flavor compared to the cheonggukjang block of Comparative Example 1, and also maintains excellent flavor after 3 weeks.

Claims (4)

After mixing 0.1 to 1 weight part of deodorizing agent with 100 weight parts of gundeogi block, freeze-dry.
The above-mentioned garnish block is one selected from the group consisting of a kimchi-flavored block, a vegetable-flavored block, a stew-flavored block, and a radish-flavored radish-kimchi-flavored block.
The above kimchi flavor block contains 50% by weight of chopped cabbage kimchi, 30% by weight of tofu, 5% by weight of onion, 5% by weight of green onion, 5% by weight of red pepper, and 5% by weight of red pepper powder.
The above vegetable flavor block contains 35 wt% zucchini, 35 wt% tofu, 11 wt% shiitake mushrooms, 6 wt% onion, 6 wt% green onion, 6 wt% red pepper, and 1 wt% red pepper powder.
The above-mentioned stew block contains 10 wt% of beef brisket, 27 wt% of zucchini, 27 wt% of tofu, 10 wt% of shiitake mushrooms, 5 wt% of onions, 5 wt% of green onions, 5 wt% of red pepper, 1 wt% of red pepper powder, and 10 wt% of beef bone broth powder.
The above-mentioned dried radish flavor block contains 70% of seasoned dried radish, 7% of green onion, 7% of red pepper, 2% of red pepper powder, and 14% of anchovy broth powder.
The above bone broth powder is prepared by adding 20 to 30 parts by weight of beef bones, 1 to 5 parts by weight of apples, 1 to 5 parts by weight of chlorella, 1 to 5 parts by weight of salt, and 1 to 5 parts by weight of mugwort to 100 parts by weight of purified water, heating at 120 to 130°C for 6 to 7 hours, filtering, freeze-drying, and powdering before use.
The above stir-fried shiitake mushrooms are made by adding 1 to 5 parts by weight of soybean paste, 5 to 10 parts by weight of sesame oil, and 1 to 3 parts by weight of garlic to 100 parts by weight of shiitake mushrooms, then drying them.
The above anchovy broth powder is prepared by adding 10 to 20 parts by weight of anchovy and 1 to 5 parts by weight of kelp to 100 parts by weight of oxygenated water, heating at 100 to 110°C for 1 to 2 hours, filtering, freeze-drying, and powdering before use.
The above oxygen number is,
Step of activating purified water (S 1); and
Step (S 2) of injecting oxygen into the purified water that has undergone the above-mentioned activation process;
Manufactured including:
The above activation process passes purified water through a tank equipped with ceramic balls.
The above ceramic ball is manufactured by adding 10 parts by weight of water to 100 parts by weight of the mixture, firing at 1,300°C for 10 hours, adding 5 parts by weight of PVA to 100 parts by weight of the powdered ceramic powder, molding it into a ceramic ball shape using a blower, and firing it at 1,350°C for 5 hours.
The mixture comprises 40 wt% of silicon oxide (SiO ₂ ), 19.5 wt% of alumina (Al ₂ O ₃ ), 13.5 wt% of zirconia (ZrO ₂ ), 5.5 wt% of titania (TiO ₂ ), 4.5 wt% of iron (Fe ₂ O ₃ ), 4.0 wt% of manganese oxide (MnO ₂ ), 3.5 wt% of copper oxide (CuO), 4.5 wt% of lithium oxide (LiO ₂ ), and 5.0 wt% of barium carbonate (BaCO ₃ ).
Block soup base for fermented soybean paste stew.
delete delete In paragraph 1,
The above deodorizing agent is,
Contains 30 wt% of stevia fermentation liquid, 30 wt% of blackberry fermentation liquid, 30 wt% of aronia fermentation liquid, 4 wt% of allulose, 4 wt% of tangerine peel extract, 1 wt% of aronia vinegar and 1 wt% of water-soluble propolis.
The above stevia fermentation solution is,
A step of adding 70 parts by weight of purified water to 100 parts by weight of stevia leaves, heating at 110°C for 20 minutes, and then filtering to obtain a stevia leaf extract; and
A step of adding 5 parts by weight of Bokbunja starter to 100 parts by weight of the above stevia leaf extract, fermenting at 25°C for 10 hours, and then filtering;
Use products manufactured including
The above Bokbunja starter is,
A step for producing a bokbunja extract by adding 100 ml of sterilized water to 100 g of bokbunja, crushing it in a crusher, juicing it, and then filtering it;
A step of preparing a medium by mixing corn flour and galactose in a weight ratio of 1:1; and
A step of adding 50 parts by weight of the above Bokbunja extract to 100 parts by weight of the above medium and fermenting at 27°C for 10 days;
Use products manufactured including:
The above blackberry fermented liquid is manufactured by adding 6 parts by weight of yeast to 100 parts by weight of blackberry juice and fermenting at 26°C for 20 hours.
The above Aronia fermented solution is manufactured by mixing 60% by weight of Aronia and 40% by weight of isomaltooligosaccharide and fermenting at 26°C for 10 days.
The above dermis extract is prepared by adding 800 parts by weight of 90% (v/v) ethanol to 100 parts by weight of dermis, leaving it at 24°C for 10 hours, and then filtering.
The above Aronia vinegar,
A step of adding 50 parts by weight of aronia to 100 parts by weight of purified water, heating at 110°C for 30 minutes, and then filtering to obtain an aronia extract;
A step of adding 5 parts by weight of liquefying enzyme to 100 parts by weight of the above aronia extract and liquefying at 70°C for 40 minutes;
A step of adding 5 parts by weight of saccharification enzyme to 100 parts by weight of the above liquefied aronia extract and saccharifying it at 70°C for 40 minutes;
A step of adding 5 parts by weight of yeast to 100 parts by weight of the above-mentioned saccharified aronia extract and performing alcoholic fermentation at 29°C for 5 days to obtain an alcoholic fermentation solution;
A step of producing an acetic acid fermentation solution by adding 6 parts by weight of acetic acid bacteria to 100 parts by weight of the alcohol fermentation solution and performing acetic acid fermentation at 29°C for 7 days; and
A step of maturing the above acetic acid fermentation solution at 15°C for 7 days;
Use products manufactured including
The above water-soluble propolis is,
A step of adding 900 parts by weight of 90% (v/v) ethanol and 10 parts by weight of porous chitosan to 100 parts by weight of propolis blocks and stirring at 30°C for 4 hours to extract them;
A step of concentrating the propolis extract to remove ethanol; and
A step of mixing 10 parts by weight of turmeric with 100 parts by weight of the above propolis concentrate and stirring at 30°C for 4 hours;
Use products manufactured including
The above porous chitosan is manufactured by adding 5 parts by weight of calcined oyster shell to 100 parts by weight of chitosan solution, stirring at 60°C for 10 hours, and then freeze-drying.
The above chitosan solution is prepared by dissolving 10 parts by weight of chitosan powder in 100 parts by weight of a 5% aqueous acetic acid solution.
The above-mentioned calcined oyster shell is manufactured by washing the calcined oyster shell, drying it with hot air at 90℃ for 100 minutes, crushing it, and calcining the resulting powder at 1,200℃ for 1 hour.
Block soup base for fermented soybean paste stew.